300 g smoked fish, skin and bones removed 200 g sour cream 1/2 red onion, finely
chopped a small bunch of dill, finely chopped juice of about 1/4 lemon pinch of fine sea salt freshly ground black pepper
Fillet of salmon poached or baked 1 teaspoon Hellmans light 2 tablespoons cottage cheese 2 tablespoons no fat yoghurt 1/4 fennel bulb, very finely
chopped Small bunch chives, finely chopped A handful of dill, finely chopped A pinch of salt Good grinding of black pepper Squeeze of lemon juice
12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few pinches fine grain sea salt 1 small bulb of fennel, trimmed and sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill,
chopped a small bunch of chives, minced freshly ground black pepper a small bunch of watercress, sorrel, or arugula 1 teaspoon of olive oil
1 large onion, chopped 2 cloves garlic, chopped 3 sticks celery, chopped 2 carrots, chopped A splash of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin chopped tomatoes 2 aubergines, chopped into small pieces 250g chestnut mushrooms,
chopped Small bunch flat leaf parsley or coriander, roughly chopped
Chop a small bunch of cilantro until you have approximately four tablespoons and set aside.
Not exact matches
1 can of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1
small, ripe avocado 2 peeled garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big
bunch of washed and dried cilantro, stems mostly
chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)
1
small bunch green tops of spring onions roughly
chopped.
I opened up all my cupboards, thought about what kind of nutrition I wanted to get out of my snack (fiber, vitamins, minerals, protein, carbs, heathy fats),
chopped a dark chocolate bar in half, turned on my hob, added some water to a
small pot, took out a bowl and threw in a
bunch of seemingly random ingredients, rolled that dough into truffles, dipped them in what was by then melted chocolate, stuck the truffles in the freezer for 8 minutes and BAM!!!!!!!!!!!!! They were ready!
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces
small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans,
chopped 8 ounces broccoli florets a
small bunch of cilantro (or basil),
chopped
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very
small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1
bunch fresh cilantro,
chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely
chopped (about 2 cups
chopped) 1
small red onion, finely
chopped 1/2
bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and
chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1
small bunch of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely
chopped cilantro 1 14 - ounce can of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon,
chopped 1 large yellow onion,
chopped 4 stalks celery with leaves,
chopped 6 medium sized carrots, sliced 6 large cloves garlic, finely
chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut in half 1
small bunch kale, coarsely
chopped
* 2 pounds duck legs (~ 4 duck legs) * leaves from large
bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2
small onions,
chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste
2 tbsp extra virgin olive oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup coconut milk 1/2 cup leaks
chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce
small bunch of parsley
bunch of swiss chard mung bean or rice noodles lemon juice, or lime juice
5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2
bunches Tuscan kale, ribs & stems removed, leaves
chopped (about 4 cups) 1/2 cup toasted
chopped pecans 1
small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs
packages cherry tomatoes, washed and cut in half crosswise 1
small shallot, peeled and finely diced 1/2
bunch mint leaves, roughly
chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe fresh California avocados, peeled, seeded and diced
Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1
small - medium
bunch parsley, very finely
chopped 3 - 4 green onions (both the green and white part) ~ finely
chopped or 1/4 cup finely
chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper
1 tablespoon olive oil 1
small yellow onion,
small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup
small - diced vegetable of choice (see headnote) 4 cups
chopped greens of choice (roughly one
bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1
small / medium onion, sliced or diced (optional) 2 cloves garlic, finely
chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5
bunches of fresh coriander (cilantro) for garnish
1 cup gluten - free soy sauce 2 tablespoons vinegar (apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh ginger, peeled and grated 1 clove garlic, minced 1
bunch chives,
chopped 1 pound chicken breast, cut into
small pieces 1/4 pound sliced bacon
After the shrimp was cooked, I added one
small crown of broccoli and one
bunch of broccoli rabe (well
chopped).
1 tbsp coconut oil 1
small onion, finely
chopped 2
small organic sweet potatoes, scrubbed and diced 1 litre / 35oz vegetable stock 225g / 8oz fresh watercress, Celtic or Himalayan salt and black pepper, to taste
Bunch of fresh chives (approx 75gms / 2.6 oz, optional)
For the noodle salad — 200 g soba noodles (you can use udon or rice noodles)-- 150 g French beans, ends trimmed — 1/2 long cucumber, thinly sliced — 4 spring onions, sliced — 6 - 8 fresh basil leaves,
chopped — a
small bunch of coriander,
chopped — salt
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion,
chopped — 3 cloves garlic,
chopped — 1 medium carrot,
chopped — 1/2 a medium sized celery root,
chopped —
small bunch of parsley,
chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
1 cup minced parsley (1
bunch or 2
bunches if the
bunches of parsley are
small) 2 large diced tomatoes (seeds and skin are fine) 4
chopped green onions, including tops 1/4 cup fresh,
chopped spearmint leaves 1/3 cup fresh squeezed, lemon juice 1/4 cup olive oil Salt & freshly ground pepper to taste
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1
bunch scallions, diced 2
small red onions, diced 2 cups cherry tomatoes,
chopped 1 avocado, diced 1 red bell pepper,
chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple
small spoons of mustard
Ingredients (serve 2) 2
small carrots, cut into julienne 2 bok choy
bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into
small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional)
Chopped scallions or spring onions for garnish
1 large (12.5 ounce) cucumber 1
small bunch of dill, stems and leaves,
chopped finely (about 1 generous tablespoon) 1 tablespoon sherry vinegar 3/4 teaspoon sugar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
1
bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut into
small slices / sections 3 - 5 radishes, sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots, sliced 3 tablespoons pistachios, toasted and
chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional
1 tablespoon olive oil 1/4 cup white onion, finely diced 1 large jalapeno, seeds and stem removed; finely diced 12 oz white American cheese, shredded 4 oz Monterrey Jack cheese, shredded (don't use pre-shredded) 1/2 to 1 cup cream, half - and - half, or whole milk 1 — 2 roma tomatoes, seeds removed and diced 1
small bunch cilantro, roughly
chopped
Ingredients: 2 cans Bush's Black Beans, rinsed and drained 2 cans Bush's Cannellini Beans, rinsed and drained 2 cans Bush's Pinto Beans, rinsed and drained 1 can
chopped green chilies, do not drain 1 jalapeno chili pepper, seeded and finely
chopped 1 red bell pepper, cored, seeded and finely
chopped 1 green bell pepper, cored, seeded and finely
chopped 1
small red onion, finely
chopped 2 - 3 stalks celery, finely
chopped 1
bunch cilantro leaves, finely
chopped 1 - 2 avocados,
chopped (optional)
1
bunch spring garlic, white parts
chopped in half - inch pieces (alternatively, 2
small cloves garlic, roughly
chopped), reserve green parts for garnish
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions,
chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2
small zucchinis, cut into slices / 1
bunch swiss chard, stems
chopped, leaves
chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
ingredients POMODORO: 2 tablespoons olive oil 1
small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1
bunch fresh oregano 1
bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely
chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion
chopped 4 cloves garlic, minced 3
small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2
bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons
chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
I make an Israeli salad variation cutting the peppers and cukes and maybe tomatoes very
small, same with the feta,
chop 1 - 2 sour pickles into it, and a
bunch of dill.
16 oz Cremini (baby portobello) mushrooms, sliced 1
small bunch kale,
chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other
small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping
3 cups mâche or lamb's lettuce 1
small red beet, peeled and julienned or grated 10 French breakfast radishes, sliced 4 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1/4 cup vegetable oil 12 ounces goat cheese, sliced into 8 equal rounds 1 egg, lightly beaten 1/4 cup Panko breadcrumbs (or gluten - free Panko) 10 strawberries, halved or quartered 1/2
small bunch chives,
chopped salt and pepper, to taste
Armenian Stew with Pilaf Stew: 2 tsp canola oil 1 cup
chopped onion 3 garlic cloves, minced 1 tsp dried mint 1 tsp dried basil 1 bay leaf 1/2 tsp salt 2 medium carrots, peeled and cut into 1 ″ chunks 1
small zucchini, cut into 1 ″ pieces 1 cup
chopped fresh tomatoes 1/2 cup tomato juice 1 15 - oz can drained fava beans 1 large
bunch swiss chard, torn into bite - sized pieces 1 tbsp fresh lemon juice
Cucumber Citrus Salsa 1/2 orange 1/1 grapefruit 1 lime 4 pickling or Persian cucumbers or 1 English cucumber, cut into julienne 1/2
small red onion, thinly sliced 2 serrano or jalapeno chiles, stemmed and sliced into thin rounds 1/2
bunch cilantro,
chopped (about 1/3 cup) 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 12 teaspoon freshly ground black pepper
Lemon - Pepper over Garlicky Spinach One large, or two
small chicken breast (s)(about 12 oz) lemon - pepper seasoning 8 ounces cremini mushrooms, sliced 1 large shallot,
chopped 3 garlic cloves, thinly sliced 2
small tomatoes, seeded and
chopped 1/2 cup white wine 1/2 tablespoon lemon juice 1
bunch spinach, washed salt & pepper
1
bunch Red Frill mustard greens 1
bunch cilantro 3/4 cup
chopped scallions (about one
small bunch), or red onion 3 tablespoon capers, rinsed Juice and zest of one organic lemon 1 cup extra-virgin olive oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional
This soup is an excellent source of Dietary Fiber (22 % DV) and Vitamin B6 (35 % DV) Ingredients: 1/2 cup olive oil 4 corn tortillas, cut into thin strips 1
small Spanish yellow onion,
chopped 4 cloves garlic, diced 2 Anaheim chiles, seeded and
chopped 4 medium tomatoes,
chopped 4 cups reduced - sodium chicken stock 1/2
bunch cilantro (optional), washed and
chopped 1/4 tsp.
2 cans black beans, drained and rinsed 1 pineapple, cored, peeled, and diced 1 large
bunch cilantro, coarsely
chopped (to taste) 1
small red onion, diced 3 cloves garlic, minced 3 limes, juiced 1 jalapeno, minced sea salt and freshly ground black pepper, to taste
Corriander Chutney Ingredients: Corriander / cilantro — 2
bunches (washed and
chopped) Green chilli — 2 Tomato — 1
small Lemon — 1/2 lemon juice Salt — to taste (a little bit is good) Method: Take all the ingredients (besides lemon juice), and grind them in a chutney in a mixer / grinder.
Tomatoes, seeds and core removed, finely diced — 4 medium Red Onion, finely diced — 1
small Jalapeno (seeds & all), minced — 1 large Cilantro,
chopped — 1/2
bunch Lime Zest & Juice — 1 whole Salt — to taste
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic,
chopped 1/4 teaspoon crushed red pepper flakes 4 cups
chopped kale leaves (about 1 medium
bunch) 1
small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
3 tablespoons sherry vinegar 1 teaspoon coarse Dijon mustard 1
small shallot, minced 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper to taste One large
bunch kale, stemmed and thinly sliced 1 medium kohlrabi, peeled and julienned (I sliced thinly with a mandolin, then cut into matchsticks) 1/4 cup whole raw almonds, lightly toasted and coarsely
chopped 1/4 cup raisins or other dried fruit
1 large red beet 1
bunch of
small yellow / golden beets (approx. 5 - 6) 1 1/2 tsp sea salt 1/4 tsp paprika 3/4 tsp chilli flakes Approx. 2 tbps Olive Oil, enough to coat 1 tbsp of fresh dill,
chopped